Sheet Pan Lemon Herb Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

A vibrant, one-pan meal featuring tender lemon herb chicken alongside a medley of roasted vegetables. The balance of juicy chicken with crisp vegetables and a bright lemony finish creates a wholesome dish perfect for dinner and balanced eating.

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NUTRITION

427kcal
Protein
45.7g
Fat
8.1g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

0.5 cup sliced Zucchini (65g)

0.5 medium Red Bell Pepper (60g)

1 tsp Olive Oil (4.5g)

2 tbsp Lemon Juice (30g)

1 clove Garlic, minced (3g)

1 tsp Dried Thyme

1 tsp Dried Parsley

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried parsley, salt, and black pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped broccoli, sliced zucchini, and red bell pepper around the chicken.

  • 4

    Drizzle the prepared lemon herb mixture evenly over both the chicken and the vegetables, ensuring everything is lightly coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaching 165°F or 75°C) and the vegetables are tender with slight browning.

  • 6

    Remove from the oven, let it rest for a few minutes, then slice the chicken if desired and serve alongside the roasted vegetables.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

A vibrant, one-pan meal featuring tender lemon herb chicken alongside a medley of roasted vegetables. The balance of juicy chicken with crisp vegetables and a bright lemony finish creates a wholesome dish perfect for dinner and balanced eating.

NUTRITION

427kcal
Protein
45.7g
Fat
8.1g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

0.5 cup sliced Zucchini (65g)

0.5 medium Red Bell Pepper (60g)

1 tsp Olive Oil (4.5g)

2 tbsp Lemon Juice (30g)

1 clove Garlic, minced (3g)

1 tsp Dried Thyme

1 tsp Dried Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried parsley, salt, and black pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped broccoli, sliced zucchini, and red bell pepper around the chicken.

  • 4

    Drizzle the prepared lemon herb mixture evenly over both the chicken and the vegetables, ensuring everything is lightly coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaching 165°F or 75°C) and the vegetables are tender with slight browning.

  • 6

    Remove from the oven, let it rest for a few minutes, then slice the chicken if desired and serve alongside the roasted vegetables.